Simple Corn and Zucchini Pasta

I am not a big pasta lover, but I am pretty sure I am the only person on this planet who feels that way. My family loves it, that’s for sure. I could serve them plain noodles with butter for every meal and they would be overjoyed. As a matter of fact, their favorite Daddy meal (aka, meal of choice when mom is gone) is noodles with ketchup.

I’m not lying.

BIG sigh.

There are worse things they could eat, I guess.

Anyways, pasta is just an easy meal. Right? Even if you can’t cook, you can boil some noodles.

Now, in my opinion, it is not always the best option. When you look at the ratio of calories to nutrients, there are certainly healthier options, like raw kale or something.

But, let’s be real. You probably aren’t going to eat raw kale or beets today and if you do, you aren’t going to eat if for every meal.

What I have done with this recipe is raise the nutrient content by adding a lot of vegetables, and lowering the amount of pasta. This is something you can do with any recipe. Double the veggies and cut the pasta down. So, instead of having a few veggies in your pasta, you have a little bit of pasta in your veggies.

Simple, right? You already know how to make noodles, now just add some good stuff.

Today’s recipe, as you noticed in the title does include zucchini. I’ll be super honest, zucchini is not one of my favorite vegetables. It is the one we get stuck with in the summer because it seems everyone can grow it in mass quantities. My mom used to come up with all kinds of ways to serve it. Zucchini bread, fried, sandwiches, stuffed, hidden in casseroles, you name it, we had it. And, at the end of the summer, we were all terrified of what was for dinner.

PLEASE NO MORE ZUCCHINI!

If you feel that way, you are not alone.

But don’t delete this recipe. Even a non-zucchini lover or liker, can enjoy it. I made it a few weeks ago and everyone in my house loved it. I hope you do too!

5 cups zucchini chopped into small pieces

2 cup frozen corn

4 cups cooked noodles. I use whole wheat or quinoa noodles, but any will work

4 T Butter

4 T Coconut oil (if you don’t have coconut oil consider picking some up or use olive oil)

1 t of salt

2 t pepper

Cook the noodles according to the directions on the package. Drain and set aside. Put all other ingredients into a skillet, cooking the zucchini until it is slightly softer. This is totally a judgment call. I like crunchy vegetables but you may not.

Once the zucchini is to the point you would like, stir in the noodles for a couple of minutes to warm and mix.

That’s it. Simple and delicious.

**This is designed to be a side dish for a family of 4.

**Remember fat is in, so if you think you want a little more oil just add it.